The mix of the sweet from the peaches, saltiness from the prosciutto, the peppery flavor from the arugula and creaminess of the burrata is like angels singing from heaven.
The key here is to use ripe, juicy peaches.
You will need:
3 ripe peaches, peeled, pitted and sliced
2 slices prosciutto torn into pieces
2 cups arugula
8 slices red onion thin
1 medium burrata ball torn into pieces
1 tsp honey
1 tsp fresh lemon juice
1 tbsp Olive Oil
Cracked black pepper
4 basil leaves torn
Toss the peaches with honey and lemon in a bowl and set aside. Place arugula on a platter, drizzle with olive oil, salt and pepper and toss with hands. Layer peaches, onion, pieces of prosciutto, and pieces of burrata on top. Drizzle with balsamic glaze and add some cracked black pepper to taste. Top with basil.